Let's face it-freshly caught striped bass, that has been handled decently after catch , is awesome just thrown on the grill or under the broiler with just a minimal preparation of just salt, pepper and lemon. But, it is fun to branch out and try a restaurant quality recipe that is a slight bit fancier.
One of our good customers turned us on to this recipe from Food & Wine Magazine. It is good. Very Good. It's actually off the charts....try it!
Ingredients
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Bass with Ginger-Scallion Oil
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4 scallions, thinly sliced
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2 tablespoons minced fresh ginger
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1 garlic clove, minced
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Pinch of crushed red pepper flakes
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1/4 cup vegetable oil
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2 tablespoons fresh lemon juice
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1 teaspoon soy sauce
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1 teaspoon kosher salt
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Four 5-ounce skinless striped bass fillets (about 1 inch thick)
Stir-Fried Asparagus
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2 tablespoons vegetable oil
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1 pound thin asparagus, cut into 1/3-inch lengths
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1 large garlic clove, minced
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1 teaspoon sesame oil
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1/2 teaspoon finely grated lemon zest
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Kosher salt
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Freshly ground black pepper
Directions
Make the Bass
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In a bowl, combine the scallions, ginger, garlic, and red pepper. In a saucepan, heat the oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce, and salt.
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Preheat the broiler. Brush the fillets on both sides with some of the scallion oil. Arrange on a broiler pan skinned side down; broil until just cooked through, about 5 minutes.
Make the Asparagus
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Heat the oil in a large skillet. Add the asparagus and stir-fry over moderately high heat until softened, about 5 minutes. Add the garlic, sesame oil, and lemon zest, season with salt and pepper, and stir-fry for 2 minutes.
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Transfer the fish fillets to plates; spoon some scallion oil on top. Serve with the asparagus.